Chilled Ume-Tofu Squares In Dashi
[Vegan]

For the Konbu Dashi:

1. Break the konbu in half and add to a medium saucepan with 1 quart (32 fl oz/1 liter) of cold water. Let soak for 3 hours. Slowly heat over low heat until steam rises from the water and small bubbles form on the konbu. Allow to cool to room temperature before straining out the konbu and using.

For the Tofu Squares:

1. Place the tofu on a dinner plate and weight with a small cutting board for 1 hour.
2. Smash the kuzu to a fine powder in a Japanese grinding bowl (suribachi). Squeeze the tofu by handfuls to express excess moisture and drop into the suribachi. Mash into the kuzu until well incorporated.
3. Cut out the umeboshi pits (stones) and discard. Finely chop the umeboshi and fold into the smashed tofu.
4. Dampen a folded-up piece of paper towel with the oil and grease the bottom and sides of a 5 1/2 × 4 1/2 × 2-inch (14 × 11 × 4.5 cm) nagashikan mold or a 4 3/8 × 8 1/2-inch (11.5 × 21 cm) loaf pan (bottom lined with parchment paper). Scrape the ume-tofu mixture into the pan and rap smartly on the counter to eliminate air pockets and make sure the tofu is evenly distributed into the pan.
5. Set a bamboo steamer over a large wok filled one-third of the way with water and bring to a boil. Place the pan in the steamer, cover, and steam over high heat for about 10 minutes until set. Remove from the steamer, blot off accumulated moisture, and lay a piece of plastic wrap (cling film) on the surface. Refrigerate for at least 2 hours to chill.
6. In a small saucepan, stir the dashi, shoyu, and salt together over medium heat to dissolve the salt. Transfer to a small bowl and refrigerate for 1 hour to chill.
7. Place the junsai in a wire-mesh sieve and pour boiling water over for 10 seconds. Refresh by running the sieve under cold water. Shake off excess water and set the sieve over a bowl to drain. Store in the fridge for 1 hour to chill.
8. Unmold the umedofu, cut into 4 squares, and place each on a small shallow individual dish. Stir the junsai into the cold dashi and spoon around the umedofu. Serve immediately as a light, palate-cleansing bite.